Raw milk yogurt is wholesome, delicious and satisfying. It combines the range of nutrients found in unpasteurized milk with friendly bacteria that help to maintain a healthy digestive tract. If you want to learn how to make raw milk yogurt at home, you'll be pleased to discover that the procedure is very simple. All you need are two ingredients, some common kitchen equipment and a little time.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
To ferment the mixture, you will need to incubate it at a relatively constant temperature ranging between 100 and 115 F. The process takes about ten hours, so if you start your yogurt fermenting in the evening, it will be ready the following morning. If you can find a way to keep the liquid warm, you won't need a yogurt-maker.
An oven can be used as an effective incubator. Let it heat up for a minute or two, then turn it off. Cover the pan containing the liquid and wrap a towel around it for insulation. Put it in the oven with the door closed to keep in the warmth.
You can also incubate your mixture in a slow cooker or electric crock pot. Clean out a large mayonnaise jar. Pour in the warm liquid and screw on the lid. Place the jar in the center of the crock pot and surround it with water heated to 110 F. Cover the appliance and set the temperature to 'warm'.
The cream will generally rise to the top of the mixture during incubation. Stir it back in before transferring the fermented milk to a sealed plastic container and storing in the refrigerator. It will continue to solidify as it chills down. The final product will have a creamy pouring consistency.
For a firmer Greek-style, you'll need to separate the whey from the mixture while it is still warm. Line a sieve with cheesecloth and set it over a bowl. Pour in the milky liquid and leave it to strain until it appears lumpy. Transfer the contents of the cloth into a bowl and whisk until smooth. The liquid whey can be used in baking as a substitute for buttermilk.
To make fruit yogurts, simply add berries or chopped fresh fruit of your choice. Stir in sugar or honey to taste. If you are watching your weight, use a sugar-free sweetener such as stevia. Spoon the dairy confection into individual serving size plastic containers for a convenient treat.
Once you've learned how to make raw milk yogurt, you can use it in a wide range of recipes. It's a tasty base for dipping sauces and salad dressings. It adds a cool, creamy touch to a spicy curry or Mexican dish. It will enhance the flavor and richness of a custard, cheesecake or panna cotta. It produces tender, moist and succulent chicken or lamb when used as a marinade.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
To ferment the mixture, you will need to incubate it at a relatively constant temperature ranging between 100 and 115 F. The process takes about ten hours, so if you start your yogurt fermenting in the evening, it will be ready the following morning. If you can find a way to keep the liquid warm, you won't need a yogurt-maker.
An oven can be used as an effective incubator. Let it heat up for a minute or two, then turn it off. Cover the pan containing the liquid and wrap a towel around it for insulation. Put it in the oven with the door closed to keep in the warmth.
You can also incubate your mixture in a slow cooker or electric crock pot. Clean out a large mayonnaise jar. Pour in the warm liquid and screw on the lid. Place the jar in the center of the crock pot and surround it with water heated to 110 F. Cover the appliance and set the temperature to 'warm'.
The cream will generally rise to the top of the mixture during incubation. Stir it back in before transferring the fermented milk to a sealed plastic container and storing in the refrigerator. It will continue to solidify as it chills down. The final product will have a creamy pouring consistency.
For a firmer Greek-style, you'll need to separate the whey from the mixture while it is still warm. Line a sieve with cheesecloth and set it over a bowl. Pour in the milky liquid and leave it to strain until it appears lumpy. Transfer the contents of the cloth into a bowl and whisk until smooth. The liquid whey can be used in baking as a substitute for buttermilk.
To make fruit yogurts, simply add berries or chopped fresh fruit of your choice. Stir in sugar or honey to taste. If you are watching your weight, use a sugar-free sweetener such as stevia. Spoon the dairy confection into individual serving size plastic containers for a convenient treat.
Once you've learned how to make raw milk yogurt, you can use it in a wide range of recipes. It's a tasty base for dipping sauces and salad dressings. It adds a cool, creamy touch to a spicy curry or Mexican dish. It will enhance the flavor and richness of a custard, cheesecake or panna cotta. It produces tender, moist and succulent chicken or lamb when used as a marinade.
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